Saffron-Walnut Cookies

All these days I was managing my baking with a convection oven but now I am really excited to have purchased a traditional OTG oven, after consulting my mentor in baking, Mrs.Shyamala Sivaraman. Yippie!! Here is the first recipe that I tried in my new oven. I adapted the recipe from Priya's versatile recipes. The best thing about the recipe is the aroma of saffron, the divine smell just spreads all over the house! 

INGREDIENTS: (Yields 18 cookies)

• Whole wheat flour - 1/2 cup
• Maida - 1/2 cup
• Powdered sugar - 1/2 cup
• Baking powder - 1/2 teaspoon
• Baking soda - 1/4 teaspoon
• Butter - 1/4 cup, at room temperature
• Saffron - 1/4 teaspoon, crushed
• Walnuts - 1/8 cup, chopped
• Milk - as needed

METHOD:

1. Sieve the flours, baking powder and baking soda. Keep it aside
2. Beat the butter with a whisk, till it is smooth
3. Add the sugar and beat the mixture well, till it is smooth and creamy
4. Add the crushed saffron and give it a mix
5. Slowly add in the sieved flour mixture to the butter and sugar mixture and gently fold in. Do not over beat
6. Add milk, walnuts and knead into a stiff yet soft dough
7. Wrap the dough in cling film or zip puch and refrigerate for 15 minutes
8. Pre-heat the oven to 180C
9. Take the dough and divide into small balls. Lightly flatten them and place it on the baking tray, that is lined with a butter paper
10. Bake for 15-20 minutes till the sides turn golden brown. The cookies will be chewy at this stage. If you feel the bottom of the cookies are not baked enough, then remove the baking tray from the oven and place it on top of the oven for 5 to 10 minutes
11. Cool the cookies completely on a wire rack. They will turn crisp on cooling
12. Store them in air-tight containers and enjoy as and when you like it :)

Linking this recipe to Bake Fest event #37